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Mango Tango

Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Friday April 28th 2023

Original Gravity:

1.054

Final Gravity:

1.009

ABV (standard):

5.9%

IBU (tinseth):

13.8

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Canada Malting - SUPERIOR PALE ALE MALT5 kg SUPERIOR PALE ALE MALT	37	3.1	54.1%
0.25 kg	Flaked Oats0.25 kg Flaked Oats	33	2.2	2.7%
4 kg	Mango4 kg Mango - (late boil kettle addition)	4.95	0	43.2%
9.25 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
28 g	Styrian Goldings28 g Styrian Goldings Hops		Pellet	4.26	Boil at 100 °C	60 min	13.84	100%
28 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Styrian Goldings (Pellet) 28 g Styrian Goldings (Pellet) Hops		13.84	100%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	71°C to get a mash around 66°C	Infusion	71 °C	66 °C	60 min
10 L	Sparge the water to clean the grains in the mash tun	Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Protafloc		Fining	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 155 g Temp: 20 °C CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brew date: ------------------------------- / Add-on date: -------------------------------
.
Bottling date: -------------------------------
.
Preboil gravity = -------------- at -------- °C = --------------
.
OG = -------------- / Volume into fermenter = -------------- liters
.
FG = -------------- at -------- °C = -------------- → ------------% alc./vol.
.
Quantity bottled:
.
------------ x 500mL + ------------ x 341mL = -------------- liters

Last Updated and Sharing

304

Views

Brews

Public: Yup, Shared
Last Updated: 2023-06-07 22:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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